Baking Honey Potatoes - Cilembu Variety, Indonesia

The transformation of this humble tuber must be the PR work of a media guru. The process turned a cheap peasant product into a highly sought after health item. Meaning it became expensive. It is extolled for its dietary fibres, complex carbohydrates and various minerals and vitamins.

Not too long ago during the Japanese occupation sweet potatoes were partial/wholly used to supplement/replaced hard to find rice. And surprisingly it was blamed for illnesses all and sundry. It even became a bad word when one is told to 'go and plant sweet potatoes' - a curse telling the person to go and die.

Preparation for food is easy - it is boiled, fried and baked. From it came the famous 'goreng ubi', 'bobo chacha' and the ever popular whole potatoes grilled over charcoal. I bought a medium sized one in Hong Kong from a peddler for HK$12. I have seen and bought it in Bangkok, Phnom Penh and Guangzhou.

These Cilembu potatoes are well-known and grown in the volcanic soil of Sukabumi near Bogor in West Java. It costs about RM5.00 per kilo and is even slightly more expensive than the red skin Japanese variety in Indonesia. I bought a pack and took it home.
How to Bake it?
1) If taken out from fridge let it get back to room temperature. Wash and pat it down with kitchen towels.

2) Pierce as many holes as possible with a fork. Then wrap it with kitchen aluminium sheet making sure there is plenty of room inside.

3) Preheat oven to 170 Celsius and then placed potatoes inside and bake for 45 minutes.

Here was the healthy result.Note the sweet honey syrup secreted onto the aluminium sheet.Sweet and firm - healthy stuff.